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Orzo Gratin With Beets, Aragula Pesto and Parmesan Chips https://www.metro.ca/userfiles/image/recipes/Gratin-orzo-betterave-pesto-roquette-croustilles-parmesan-4756.jpg PT35M PT45M PT1H20M
Orzo Gratin Bring the water and salt to a boil. Add the orzo and cook about 8 minutes (al dente). Drain in a colander and put aside keep the cooking water. Place beets in a bowl. Bring 1/2 cup (125 ml) water to a boil and cook the beets about 5 minutes until they are crunchy. Drain and keep the cooking water. Place the cooking water on the heat and boil until it reduces by half. Combine the beets and orzo. Add the cream, the cooking water put aside, butter, Parmesan cheese, basil, salt and pepper. Put aside in a saucepan. Aragula Pesto Preheat oven to 350°F (180°C). Place the pine nuts on a baking sheet and roast 5 minutes in oven. Put in the blender and add garlic, olive oil and lemon juice. Blend for 3 minutes Add the aragula and blend again to obtain a smooth purée. Pour into a bowl, add salt and pepper and put aside. Parmesan Chips Preheat oven to 400°F (200°C). Sprinkle the Parmesan cheese sparsely on a baking sheet lined with parchment paper to form circles or triangles. Brown 8 minutes in oven and put aside until ready to serve. Garnish Bring water and salt to a boil and cook the tomatoes and green onions 4 to 5 minutes (al dente). Drain and put aside. To Serve Heat the orzo gratin 7 to 8 minutes while stirring constantly to keep it from sticking. Sauté the tomatoes and onions in butter and season to taste. Place the orzo gratin in a bowl. Cover with the small sautéed vegetables and garnish with Parmesan chips. Pour a little aragula pesto all around and decorate with fresh herbs.
4
4 cups (1 L) water 1/4 tsp. Salt 1 cup (200 g) orzo 6 beets, peeled and finely shredded 1/3 cup (80 mL) heavy cream (35 %) 1 tsp. butter 1/4 cup (30 g) freshly grated Parmesan cheese 6 basil, chopped salt and pepper 1 Tbsp. pine nuts 1 small garlic clove 1/4 cup (60 mL) extra virgin olive oil lemon juice 1 fresh aragula, washed in icy cold water freshly ground pepper and salt parmesan chips 1/3 cup (80 mL) freshly grated Parmesan cheese 2 cups (500 mL) water Pinch of Salt 12 cherry tomatoes 12 diced green onions 1 tsp. butter Salt and pepper to taste as needed fresh herbs
Orzo Gratin With Beets, Aragula Pesto and Parmesan Chips

Orzo Gratin With Beets, Aragula Pesto and Parmesan Chips

Rate this recipe
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4
servings
0:35
Preparation
0:45
COOKING
1:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4 cups
    (1 L)
    water
  • 1/4 tsp.
    Salt
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  • 1 cup
    (200 g)
    orzo
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    DE CECCO PASTA

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    250 - 500 g SELECTED VARIETIES

  • 6
    beets, peeled and finely shredded
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  • 1/3 cup
    (80 mL)
    heavy cream (35 %)
  • 1 tsp.
    butter
  • 1/4 cup
    (30 g)
    freshly grated Parmesan cheese
  • 6
    basil, chopped

  • salt and pepper
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  • 1 Tbsp.
    pine nuts
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    100 g

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    200 g SELECTED VARIETIES

  • 1
    small garlic clove
  • 1/4 cup
    (60 mL)
    extra virgin olive oil
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    1 L SELECTED VARIETIES


  • lemon juice
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  • 1
    fresh aragula, washed in icy cold water
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  • freshly ground pepper and salt

  • parmesan chips
  • 1/3 cup
    (80 mL)
    freshly grated Parmesan cheese
  • 2 cups
    (500 mL)
    water

  • Pinch of Salt
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    398 ml, 66 g - 1 kg SELECTED VARIETIES

  • 12
    cherry tomatoes
  • 12
    diced green onions
  • 1 tsp.
    butter

  • Salt and pepper to taste
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  • as needed fresh herbs
Imprimer ma sélection

Preparation

Orzo Gratin

Bring the water and salt to a boil. Add the orzo and cook about 8 minutes (al dente). Drain in a colander and put aside keep the cooking water.

Place beets in a bowl. Bring 1/2 cup

(125 ml) water to a boil and cook the beets about 5 minutes until they are crunchy. Drain and keep the cooking water.

Place the cooking water on the heat and boil until it reduces by half.

Combine the beets and orzo. Add the cream, the cooking water put aside, butter, Parmesan cheese, basil, salt and pepper. Put aside in a saucepan.

Aragula Pesto

Preheat oven to 350°F (180°C).

Place the pine nuts on a baking sheet and roast 5 minutes in oven. Put in the blender and add garlic, olive oil and lemon juice.

Blend for 3 minutes Add the aragula and blend again to obtain a smooth purée.

Pour into a bowl, add salt and pepper and put aside.

Parmesan Chips

Preheat oven to 400°F (200°C).

Sprinkle the Parmesan cheese sparsely on a baking sheet lined with parchment paper to form circles or triangles. Brown 8 minutes in oven and put aside until ready to serve.

Garnish

Bring water and salt to a boil and cook the tomatoes and green onions 4 to 5 minutes (al dente). Drain and put aside.

To Serve

Heat the orzo gratin 7 to 8 minutes while stirring constantly to keep it from sticking. Sauté the tomatoes and onions in butter and season to taste.

Place the orzo gratin in a bowl. Cover with the small sautéed vegetables and garnish with Parmesan chips.

Pour a little aragula pesto all around and decorate with fresh herbs.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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